Beef with Whole Grain Spaghetti
If you don't have leftover roast beef on hand, you can cut up a pound of sirloin steak and sauté it along with the onions in the olive oil before you add the rest of the sauce ingredients.
INGREDIENTS | SERVES 4
- 4 ounces dried whole grain or whole wheat spaghetti
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- ¼ teaspoon dried crushed red pepper flakes
- 12 ounces cooked roast beef, cut into bite-sized pieces
- 1 14 ½-ounce can diced tomatoes with Italian herbs
- 1 cup bottled roasted red sweet peppers, drained and coarsely chopped
- 1 tablespoon balsamic vinegar
- Salt to taste
- ½ teaspoon freshly ground black pepper
- 2 cups fresh baby arugula or spinach leaves
- 1 tablespoon snipped fresh Italian flat-leaf parsley
- 1 ounce Romano cheese, grated or shaved
In a large saucepan, cook the pasta according to the package directions. Drain the pasta in a colander; transfer to a covered oven-safe bowl, and keep warm in the oven.
Add the olive oil to the same saucepan, and bring to temperature over medium heat. Add the onion, garlic, and crushed red pepper flakes; sauté for 5 minutes or until the onion is tender, stirring occasionally.
Add the beef, undrained tomatoes, red peppers, balsamic vinegar, salt, and pepper to the pan. Heat through.
Add the hot pasta to the pan along with the arugula or spinach and parsley; toss to combine. Top with the Romano cheese. Serve immediately.
